Chebakia (Moroccan Honey Sesame Cookies)

Nov 3, 2026 · By VanillaGoods

Baking Cookies bars Medium

Chebakia (Moroccan Honey Sesame Cookies)

Folded flower-shaped dough scented with anise, cinnamon and orange blossom, fried until deep gold, then dipped in warm honey and finished with toasted sesame. This is our home-scale version of the classic Moroccan recipe. Makes 30 cookies in about 2 hr.

Prep 60 min

Cook 30 min

Cooling 30 min

Total 2 hr

Yield 30 cookies

Ingredients

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2 ⅓ cups (300 g)all-purpose flour
½ cup (75 g)toasted sesame seeds, half ground fine, for the dough
¾ tsp (2 g)ground anise seed
¾ tsp (2 g)ground cinnamon
½ tsp (3 g)salt
¼ oz (3 g)instant yeast
1 (50 g)egg
3 tbsp (45 g)unsalted butter, melted
2 tbsp (30 ml)olive oil
2 tbsp (30 ml)white vinegar
2 tbsp (30 ml)orange blossom water, for the dough
3 ½ tbsp (50 ml)warm water
4 ¼ cups (1000 ml)neutral oil, for frying
1 ¾ cups (600 g)honey
1 tbsp (15 ml)orange blossom water, for the honey bath
2 tbsp (20 g)toasted sesame seeds, for the to finish

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Instructions

Stir the yeast into the warm water. Mix the flour, whole and ground sesame, anise, cinnamon and salt in a bowl, then add the egg, butter, olive oil, vinegar, orange blossom water and yeast water. Knead 8 minutes into a soft, smooth dough. Rest 30 minutes under a cloth.
Roll the dough as thin as pasta, about 1/16 inch (1.5 mm). Cut rectangles about 3 by 4 inches (8 by 10 cm).
Cut four parallel slits lengthwise in each rectangle, leaving the ends attached, so you have five strips. Thread a finger through alternate strips, pinch the two short ends together, then flip the strips to curl them into a flower. Pinch the base closed.
Heat the frying oil to 330 F (165 C) in a deep, heavy pot. Fry in small batches, turning once, about 3 minutes, until deep golden brown and puffed.
Warm the honey in a wide pan over low heat until fluid and frothy, never boiling or above 200 F (93 C), then stir in the orange blossom water.
Move the hot cookies straight into the honey. Press under and soak 3 to 5 minutes, turning once. Remove to a rack with a wire skimmer to drain.
Sprinkle toasted sesame over the centers. Let set at least 30 minutes before eating.

Tips

Cut the dough thin; thick dough fries dense and stays raw inside.
Oil that is too hot browns the outside before the center cooks.
Longer in the honey makes sweeter, softer cookies; a short dip keeps them crisp.
Never leave hot frying oil unattended, keep a lid nearby, and let the oil cool completely before disposal.

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Recipe FAQ

How long does it take to make chebakia (moroccan honey sesame cookies)?

Plan on 60 minutes of prep and 30 minutes of cooking, plus 30 minutes to chill. The recipe makes 30 cookies.

How should I store chebakia (moroccan honey sesame cookies)?

Keep in an airtight tin at room temperature up to 3 weeks, or freeze up to 3 months.

Can I make chebakia (moroccan honey sesame cookies) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A traditional Moroccan sweet made for Ramadan, weddings and other celebrations, folded into a flower, fried and soaked in honey. Serve it with mint tea.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

208 Calories / serving

12.0g Fat

24.8g Carbs

1.9g Protein

16.4g Sugar

Whole recipe (30 servings): ~6240 cal · 360g fat · 744g carbs · 57g protein · 492g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.